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A dish filled with refried beans.
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5 from 1 vote

Instant Pot Refried Beans

It is easy to make homemade Instant Pot refried beans. This from-scratch version tastes so much better than the canned variety. You can use a healthy fat like olive oil or add an extra layer of flavor by using bacon fat. Plus, you can customize them to your liking by adding in different spices.
Prep Time5 minutes
Cook Time45 minutes
Additional Time20 minutes
Total Time1 hour 10 minutes
Course: Side Dishes
Cuisine: American
Keyword: homemade refried beans, Instant Pot refried beans, Instant Pot refried beans from scratch
Servings: 6 to 8
Author: Dahn Boquist

Ingredients

  • 1 pound dry pinto beans about 2 cups
  • 4 cups chicken broth
  • 3 cups water
  • 1 onion quartered
  • 4 to 5 garlic cloves
  • 2 bay leaves
  • 1 teaspoon salt
  • 3 tablespoons olive oil or melted bacon fat
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ¼ to ½ teaspoon cayenne pepper

Instructions

  • Sort through the pinto beans to make sure there aren’t any pebbles. Give the beans a rinse and place them in the Instant Pot. 
  • Pour in the chicken broth and water then toss in the quartered onion, garlic cloves, bay leaf, and salt. 
  • Secure the lid and make sure the valve is in the sealed position. Cook on high pressure for 45 minutes. 
  • Allow the pressure to release naturally for 15 minutes. After 15  minutes release the rest of the pressure manually and open the lid. Check the consistency of the beans. If they are not soft enough, cook them for an  additional 5 to 10 minutes on high pressure. Older beans may need more cooking time. 
  • Remove the bay leaf and discard. Leave the cooked onion and garlic cloves in the pot. They will be soft after cooking them and they will mash right into the beans. 
  • Set a strainer over a large bowl. Use heat resistant gloves to lift out the inner pot and pour the beans into the strainer. Save the liquid. 
  • Return the beans to the inner pot. Add the olive oil or bacon fat, garlic powder, cumin, onion powder, and cayenne pepper. 
  • Drizzle in about 1/4 cup of the reserved liquid. Use a potato masher to mash the beans until they have a chunky texture.
  • Add a bit more of the reserved liquid 1/4 cup at a time  as you mash the beans. They will get thicker as they cool so save any liquid that you don’t use. 
  • If you want a smooth consistency, use an immersion blender to get a creamy and smooth texture. 
  • Taste the beans and add additional salt or spices if desired. 

Notes

  • If you want smooth refried beans and you don’t have an immersion blender, you can use a food processor or a standard blender. You will need to stop and stir frequently if you use a standard mixer. 
  • When you mash the beans while they are still hot, they will have a spreadable consistency but they will thicken as they cool. If you don’t use all of the reserved cooking liquid when you mash the beans save it for later. You may want to add more liquid when the beans cool a bit. 
  • You can store the refried beans in the fridge for three days or in the freezer for six months. 
  • The older your pinto beans are, the longer it will take them to get soft. If your beans are older than 5 years, they may not get completely soft even if you add additional cooking time. 

Flavor variations/ additions

Add any of the following suggestions to change up the flavor of the refried beans.

Nutrition

Serving: 1 | Calories: 266kcal | Carbohydrates: 39g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 739mg | Fiber: 9g | Sugar: 2g
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